Vietnamese Beef Salad
larger imageMove mouse over the image to magnify

Vietnamese Beef Salad

(1 rating - rate this recipe)
Vietnamese beef salad is a great mid-week family meal that’s full of flavour. The dressing has the right balance of spicy, salty, sweet and sour. Once you’ve made the dressing, play around with the flavours to find a balance that you love. This meal is great any time of year and you can switch up the salad options to fit the seasons. It’s also another great lunch option!
<b>Prep:</b> 35 mins Prep: 35 mins
<b>Cook:</b> 6 mins Cook: 6 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

Beef

  • 600-700g Quality Mark beef sirloin steaks (about 3cm thick)

Vietnamese dressing

  • 3 spring onions, trimmed and chopped
  • 1-2 red chillies, deseeded and finely sliced
  • 2 cloves garlic, crushed
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 tablespoons soft brown sugar
  • 1 tablespoon rice vinegar
 

Salad

  • 2 carrots, coarsely grated or cut into thin strips
  • 1/2 telegraph cucumber, deseeded and grated or thinly sliced
  • 1/4  cabbage, very thinly sliced
  • 2.5cm piece fresh ginger, finely grated
  • 100g rice noodles
  • 1 handful coriander leaves, roughly chopped
  • 1 handful mint leaves, roughly chopped
  • 6 Vietnamese mint leaves, roughly chopped (optional)

Method

Heat a chargrill until very hot. 

Beef
Rub beef with a little oil. Place on the grill and grill for 3-4 minutes on each side for 
medium-rare beef. Remove from the grill to a plate, season and cover loosely with foil and a clean tea towel.

Vietnamese Dressing
Place all ingredients in a screw-top jar with a tight fitting lid and shake well. 

Salad
Place the carrots, cucumber, cabbage and ginger in a bowl. Drizzle over the dressing and toss to combine. Cover and place in the fridge to allow flavours to mingle.

Put the rice noodles in a bowl and cover with boiling water. Leave for 5 minutes (or according to the instructions on the packet), until soft. Drain well and rinse under cold water.

To Serve
Slice the beef thinly across the grain and add to the vegetables with the noodles and herbs. Gently toss to combine all ingredients and serve immediately.

Watch the Cooking Video







 
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 395
Energy kJ (kcal) 1552 (370)
Protein (g) 38.7
Fat (g) 12.6
Saturated (g)
4.5
Carbohydrate (g) 23.8
Sugars (g)
17.4
Sodium (mg) 1143
Iron (mg) 3.6
Zinc (mg) 5.2
Vitamin B12 (ug) 1.3
Vitamin D (ug)  
Selenium (ug) 7.1

 
  • Bring beef back to room temperature before cooking so you can time cooking accurately.
  • Resting is an important step you should not skip. It allows the meat to relax and the juices to settle. 
  • Quality Mark sirloin steak has less than 3% saturated fat. Lean red meat is recognised as a nutritious food to be included in a healthy diet.

You may also like these recipes...

How to Cook the Perfect Steak
Serves: N/A
Prep: 10 mins
Cook: 5 mins
Tomato Soup Baked Lamb Shanks
Serves: 4-6
Prep: 15 mins
Cook: 6 hours on low or 4-5 hours on high
Suitable Cuts: Lamb Shanks, Neck Chops, Leg Steaks
Lemon and Rosemary Lamb Kebabs
Serves: 4
Prep: 10 mins + marinating time
Cook: 10 mins
Suitable Cuts: Backstrap, Rump, Leg Steaks
Slow roast beef with fines herbes pesto
Serves: 10
Prep: 10 mins
Cook: 2 hours
Suitable Cuts: Eye Fillet

Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
A hit with the whole family! Fresh, simple and delicious. This will become a summer staple in our house hold :)
Posted by Brooke 2016-11-07 10:40:12
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram